Salmon is one of those things I often order in restaurants because it’s fairly fool-proof in terms of being Megh-friendly if they just sautee or grill it in butter instead of oil and leave off the sauce. And every once in a while, it’s quite exceptionally delicious. Unfortunately, farm-raised salmon, which is what most of the restaurant world serves, is best to avoid, because it’s likely laden with toxins and does not possess the same omega-3 to omega-6 ratios that traditionally make salmon so healthy.
So anywho, since I’m ordering more shellfish and less salmon when we dine out, and J never eats salmon unless compelled to, we’re trying to eat more salmon at home. We have a freezer full of wild Alaskan salmon, since we bought 30 lbs the last time our friendly local fisherwoman was in the area doing a co-op delivery in March, and we’ve been doing a lot of experimenting finding ways to cook it that are tasty.
Unfortunately, we have fallen flat in a lot of these attempts! Poaching it can be not half bad at times, if I can get it out of the pan while it’s still rare in the middle, but my forays into pan-frying and broiling have not gone well. They’ve been edible, but not particularly enjoyable.
Ideally, the best way to eat salmon would be raw, because none of all the exceptionally healthy goodies would get lost or disoriented or forced into altered states of being. But again, our attempts at lox-ing this stuff have not met with great success; the texture wasn’t right for some of them (this we think will be fixed in the future by regularly pouring off any liquid that seeps out), and the last batch was way overly salty, discouraging us from trying again for quite a while. (Quick quiz: What do you do with way too overly salty gravlox? Mix it into unsalted fresh (like ricotta) soft cheese; mix with fresh salmon (or canned, but that usually has salt too) and make salmon patties out of it; throw it out … It was WAY too salty.)
Enter a brilliant epiphany — salmon ceviche! Ceviche is basically raw fish, marinated usually in a citrus-based sauce for a few hours, thereby “cooking” it with acid instead of heat. All those good healthy fats and nutrients remain completely intact, plus the whole thing is actually pretty tasty! J says it’s the best way we’ve prepared the salmon so far, and he actually requested it for dinner this past weekend. Here he is helping prepare it:
- We thawed, dried with paper towels, and skinned the salmon (pictured above — and I saved the skin to fry in ghee later — I LOVE fried skin, especially salmon!), and then chopped it into 1/2 inch chunks.
- Added one thinly sliced jalapeno, deseeded.
- Added two finely chopped fresh tomatoes.
- Squeezed in the juice of two lemons
- Added a big handful of chopped cilantro and chives.
- Poured in a small box of coconut cream.
- Threw on a healthy amount of celtic sea salt and freshly ground pepper.
This all then sat and marinated for several hours in the fridge. It probably could have done this on the counter just as well, I’m not sure if one would be better than the other, but we’ll have to experiment and see!
We served it with a bunch of fried pork rinds (more skin! — we find these work particularly well as substitutes for tortilla chips) and guacamole. The leftovers were still yummy several days later!
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